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Seafood Surprise!

22 Apr

In our pantry, we’ve had an 8 ounce can of white crab sitting for over a year. Luckily, this kind of food does not spoil easily and was good to keep until next year.

Lately, my burst of blogging had ceased- I’ve been sick on and off for the past two or three weeks, so now I have to try to get back into the groove of writing and catching up on writing blogs. Being ahead of the game is half the fun.

Tonight, I did my magic again, going to kitchen, facing that can of white crab, and making something delicious out of it.

Gigi’s cole slaw, which sat happily on the kitchen island, prompted this recipe.

What you need:

  • 3 cups of cole slaw
  • 8 ounces of crab meat or imitation crab meat
  • 3 or 4 cups of salad shrimp
  • 1 large onion
  • 3 Tablespoons of Old Bay seafood seasoning
  • 3 Tablespoons of lemon juice
  • 1/2 cup English peas (optional)
  • Parmesan cheese to garnish
  • croutons -or- crushed cheese crackers
  • bacon bits -or- actual bacon to garnish

Here’s what you do:

  • First, prepare the cole slaw and set it in the fridge to chill. I’ll post another blog specifying the rather easy process of cole slaw.
  • Chop the onion finely without outright mincing it.
  • Heat oil or butter in a large skillet.
  • When the skillet gets hot, add the onions and allow them to cook for a few minutes over medium heat.
  • Add the crab meat and the shrimp. Allow to cook for a minute to a minute and a half.
  • Add the Old Bay seasoning. Allow to cook for a few more minutes.
  • Add the lemon juice and English peas.
  • The onions should be tender, and the whole mixture should have reduced significantly at this point.
  • Remove from heat.
  • Spoon cole slaw into bowls, then add the seafood mixture. On top of that, sprinkle Parmesan cheese.
  • On top of this, add crushed cheese crackers. Serve and enjoy.

I definitely recommend using the chunky pieces of imitation crab instead of using canned crab meat, because the texture is better and generally the meat is more flavorful.

This recipe would also be good if made with a cream sauce and served over pasta.

Carpe diem and happy eating!

Beaux


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Posted by on April 22, 2011 in food, recipes, seafood

 

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